The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

eggs and yolk of one may be used. A company of ladies to whom I once served this cream as a dessert pronounced it “the most delicate boiled custard” they had ever tasted. =Raspberry Egg Cream= Beat the white of 1 egg to a stiff froth with 1 teaspn. of sugar, chop in the yolk with 1 tablespn. of cream, drop a spoonful or two into a glass, then pour over a little rich red raspberry juice or drop on a few crushed or stewed berries. Continue this until all the egg is used. Serve at once. A little lemon juice may be mixed with the raspberry if desired. The cream may be omitted. A part of the white may be left for the top. Strawberry, grape, currant and other juices may be substituted for raspberry. Pineapple and orange juices can be mixed with the egg: they are improved by combining with lemon juice. =Banana Egg Cream= Combine 1 or 2 tablespns. of fresh banana pulp and 1 tablespn. of cream with a beaten egg, leaving a part of the white on top if desired. =Vanilla Egg Cream= Beat the white of an egg with 1-2 teaspns. of sugar, reserving a little for the top; chop in the yolk with 1 tablespn. of cream and a delicate flavoring of vanilla; serve in a glass, with white on top of yolk mixture. Or, for a change, beat the white and yolk separately, add half the sugar and cream to each, flavor yolk with vanilla, pile white in a dainty glass dish and pour yolk mixture over it. A little of the white may be chopped with the yolk. =Almond Egg Cream= Use 1 teaspn. almond butter, mixed to a thick cream with water, in place of dairy cream, in preceding recipe. Vanilla may be omitted. =Maple or Honey Egg Cream= Beat the white of an egg, add ⅔-1 tablespn. of maple syrup or of honey (malt extract sometimes); chop in yolk and if desired, 1 tablespn. of cream. =Caramel Egg= Beat white of 1 egg, add 2 teaspns. of sugar, beat,